Blending Quality with Simplicity

Watch how three operators from different parts of the country honor the art and tradition of Neapolitan Pizza with quality ingredients, including Grande Fior•di•Latte. Did you know that dishes featuring Fresh Mozzarella generate 23% higher profit than those without.* Add it to your menu and watch your profits rise.

Get insider tips on:
- Traditional Neapolitan standards
- Sourcing quality ingredients
- Catering options for Neapolitan pizzerias ^{*Datassential Consumer Omnibus Study, 2021}

More from our featured operators

Gino Fazzari, Owner of San Giorgio Pizzeria Napoletana

Gino Fazzari of San Giorgio Pizzeria

Milwaukee, WI
Established 2017

What’s your story?
I studied in Naples under one of the master pizzaiolos to get my VPN certification and opened right down the street from my other restaurant. We were the first certified pizzeria in Milwaukee and the 4th in Wisconsin.

Advice
You have a vision. You have a dream. You have passion. When you open your pizzeria, you need these things, so stick to them. Don’t let anybody talk you out of it.

Favorite Recipe
If I had to pick one, it would be the Calabrese. Partly because I’m from Calabria. It’s basically a cheese and pepperoni pizza but the spicy Calabrese version, simple and delicious.

Visit San Giorgio Pizzeria

Neapolitan pizza featuring Grande fresh mozzarella cheese

Baked pizza features Grande fresh mozzarella cheese

Vic Bernardini of Pizzeria Lucca

Roswell, GA
Established 2016

What’s your story?
I started as an electrical engineer and then ran businesses until I was 48, but I’ve always played with pizza. Eight years ago, I put an oven in my backyard and started hosting parties. I realized I enjoyed that more than anything.

Advice
The people around you are important. This business is too exhausting to do by yourself. When you have a good pizza maker, hold on to them. And when you need to let someone go, don’t hesitate. It will be better in the long run.

Favorite Recipe
I’m kind of a purist. So honestly, I focus on the Margherita because to me, if you make a good Margherita, that’s the sign of a great pizza maker. And that’s about cooking it with the right balance.

Visit Pizzeria Lucca

Pizza slice featuring Grande fresh mozzarella cheese

Making Neapolitan pizza that features Grande fresh mozzarella cheese

Kelli & Jason Kolich, Owners of 1889 Pizza Napoletana

Kelli Kolich and Jason Kolich of 1889 Pizza Napoletana

Kansas City, KS
Established 2014

What’s your story?
We both bonded over our separate experiences studying abroad in Italy. We didn’t really see any type of truly traditional cuisine in the heart of the Midwest. So we built this place to resemble a backyard in Naples.

Advice
Be different than your competition. Don’t blend in. That starts with having a strong brand to maintain, but also evolving every day in how you make your brand known to the world. Market yourself in multiple ways.

Favorite Recipe
(Jason) For me it’s The 1889, which has black truffle oil, mixed mushrooms and arugula. (Kelli) The Picante is one of my favorites. It was inspired by a breakfast sandwich I had in Tulsa and it has green eggs and ham!

Visit 1889 Pizza Napoletana

Caprese salad featuring Grande fresh mozzarella cheese

Neapolitan style pizza featuring Grande fresh mozzarella cheese coming out of the the oven

Boosting Your Digital Presence

Watch how operators grow their customer base through social media and paid digital media.
Featured operators:
Adam Elpayaa of Pizza Payaa
Sean, Keith, Nick of Three Brothers

Fueling the rise of Detroit-Style Pizza

Operators from across the country discuss their success and offer tips to offering Detroit-style pizza.
Featured operators:
Giles Flanagin of Blue Pan Pizza
Pete Tolman of Iron Born Pizza
Karen Ostrowski and Lauren Seidhom of Pi-Squared Pizza

Building On Your First Success

Watch how three operators from different parts of the country took the plunge and opened additional pizzerias.
Featured operators:
Joel Mills, Mike Akey, Jerry Roberts, Laure Young, Melissa Akey and Ryan Zachow of Piesanos Stone Fired Pizza
Tony, Freddy and Vine Palazzolo of Krispy Pizza
Anthony Allen and Mike Keon of Otto Pizza

Changing the Pizza Game

Watch how three operators from different parts of the country play by their own rules.
Featured operators:
The Ventura Family of Miguel's Pizza
Whitney Hart of Boss Lady Pizza
Alex Koons of Purgatory Pizza

Slicing It Up NY Style

Watch how three operators from different parts of the country elevate the idea of an authentic slice shop.
Featured operators:
Pasquale Presa of Pasquale's Neighborhood Pizzeria
Mike Friedman of Pizza Delicious
Joe Riggio of NY Pizza Suprema

Playing with Fire

See how three operators from different parts of the country take advantage of the growing wood fired pizza trend.
Featured operators:
Nick Sanford of Toss 'N' Fire
Mike and Andre Sarap of Elliot's
Ken Bothman of La Fiamma